Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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White whole wheat shortbread cookiesWant a quick and easy recipe with minimal ingredients or fuss? Then try these fabulous little shortbread cookies. Made with whole grain White Whole Wheat Flour and coconut oil instead of butter. They are buttery, crumbly and delicious. Leave them plain or decorate them as you wish. Shape them into little balls for round cookies or press the mixture into a round pan and turn them into petticoat tails (longer cooking time would be needed). The amount of coconut oil needed will really depend on the time of year and how soft it is. Start with the lesser amount and if you need a little more to get the mixture to hold together then add a teaspoon at a time until the crumbs can hold a ball shape when squeezed. Shortbread doesn’t just have to be for Christmas so enjoy anytime of the year. ~J

Ingedients
  • 1 1/4 to 1 3/4 cups Coconut Oil, warmed slightly (soft not liquid)
  • 1 1/2 cup Anita’s Organic Icing Sugar
  • 3 Cups Anita’s Organic White Whole Wheat Flour

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Sprouted whole wheat breakfast cookiesSometimes we just have to eat on the run and these cookies make a great grab and go breakfast choice. So why not bake up a batch, freeze them and then you have them when needed. Or if you have chance to have a mid-morning coffee then why not try one of these delicious cookies. If you don’t have our Harvest Grain Flake Mix, then simply make your own version. Just have a ratio of 50% flakes of your choice and 50% seeds/chopped nuts.

Ingredients
  • 1 cup nut butter of choice
  • 1/4 cup sunflower oil (or other neutral tasting oil)
  • 1/4 cup milk (regular or non-dairy)
  • 1/2 cup Anita’s Organic Cane Sugar
  • 1/2 cup Anita’s Organic Brown Sugar
  • 1 tsp vanilla powder (or 2 tsp extract)
  • 1 cup Anita’s Organic Sprouted Whole Wheat Flour
  • 1 cup Anita’s Organic All Purpose Flour or All Purpose Spelt Flour
  • 2 cups Anita’s Organic Harvest Flake Mix
  • 1/4 cup milk (this is added later)
  • 1 tsp non-alum baking powder
  • 1/2 tsp sea salt
  • 1 cup Anita’s Organic Currant Raisins

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Almond meal cookies with cacao nibs 7 coconutIf you are looking for a flourless cookie recipe, then look no further. This delicious cookie made with our Almond Meal has everything you might want in a cookie and more. Moist in the middle with a little crunch on the outside for that perfect bite. Trying to watch your treat intake after the festive holidays? Then not only do these cookies have calcium rich almonds they also have cacao nibs which are packed full of free radical fighting antioxidants. Now there’s no reason not to try them! Enjoy! ~J

Ingredients
  • 1 1/4 cups Anita’s Organic Almond Meal
  • 1/4 cup Anita’s Organic Cacao Nibs
  • 1/2 cup Anita’s Organic Shredded Unsweetened Coconut
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup honey (or other liquid sweetener like maple syrup; brown rice syrup etc)
  • 1 egg (or 1 flax or chia seed egg)**
  • 3 Tbsp coconut oil, melted (we use Artisana or Natures Nuts brands)

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Sprouted spelt and almond butter cookiesQuite often you come across a recipe that just becomes an instant family favourite. It’s one of those recipes that when found in a book, it immediately falls open at the correct page and that page is covered in splashes; dirty finger marks and chocolate stains because it has been used so often. This is one of those recipes in our house. You can use our regular Fine Grind Spelt Flour or All Purpose Spelt Flour instead of the Sprouted Spelt Flour if you wish.Enjoy! ~J

Ingredients
  • 1/4 cup Anita’s Organic Brown or Coconut Sugar
  • 1/3 cup Almond Butter or other nut butter of choice
  • 1 tbsp maple syrup; coconut nectar; barley malt syrup
  • or agave nectar
  • 2 tbsp sunflower oil
  • 1/2 cup Anita’s Organic Sprouted Spelt Flour
  • 1/4 cup Anita’s Organic Sprouted Kamut Flour
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla powder (or 1 tsp vanilla extract or the seeds from 1 vanilla pod)
  • 1/2 cup Anita’s Organic Chocolate Chips
  • Milk (non-dairy or regular) for binding (about 2 to 3 tbsps)
  • Whole almonds or pecans – optional for decoration

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Anita's Organic fruit and nut cookieCookies, cookies, cookies. Just how many recipes for cookies does one person need? Well lots in fact. Why not? It’s the perfect excuse to bake cookies – why wouldn’t you want to try that new recipe! These delicious cookies are a little like an oatmeal cookie but with a bit of fall/winter thrown in. The extra fruit and nuts give a little more bite and the cranberries and currants give some tartness to this sweet little creation. But it’s not too sweet. This cookie is not your full-on indulgent toffee/chocolate/rocky road type cookie with tooth-aching sweetness. It’s a perfect ‘with your morning coffee’ type of cookie or a great after school snack. But if you really can’t have a cookie without chocolate then feel free to throw in a handful or two of chocolate chips. The Spelt and Emmer Flours are easily interchangeable so if you don’t have Emmer Flour then use either our Fine Grind or Sprouted Spelt flour. Don’t have All Purpose Spelt Flour then you can use regular All Purpose Flour or just go for full on 100% whole grain and use more of the Emmer Flour and or Spelt Fine Grind (or Sprouted Spelt). This may alter the texture slightly but the taste will still be there. Enjoy! ~J

Ingredients
  • 2 tbsp Anita’s Organic Flaxmeal
  • 5 tbsp water
  • 1 3/4 cups Anita’s Organic Spelt Flakes
  • 1/3 cup Anita’s Organic Emmer Flour
  • 1/2 cup Anita’s Organic All Purpose White Spelt Flour
  • 1/4 cup Anita’s Organic Brown or Coconut Sugar
  • 1/4 cup Anita’s Organic Cane Sugar
  • 1 tsp baking soda
  • 1/2 tsp vanilla powder (or 1 tsp extract or seeds scraped from 1 whole vanilla bean)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup cashews, chopped
  • 1/4 cup brazil nuts, chopped
  • 1/4 cup cranberries
  • 1/4 cup currant raisins
  • 2 tbsp hemp seed
  • 1/2 cup organic coconut oil, melted
  • 3 tbsp maple syrup

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Cranberry Chocolate Coffee CakeCrumb cakes are always a favourite at coffee time here at Anita’s Organic and this version is no exception. We’ve added a few little seasonal treats and flavours to this crumb cake to elevate its position on the festive dessert table. With warm melty chocolate chips, a buttery cinnamon crumb topping and fresh tart cranberries to contrast the sweetness and add some festive zing. This cake makes a great addition to a festive brunch menu or as a perfect accompaniment to a hot coffee after a long day hitting the malls. Enjoy! ~J

Ingredients

For the crumb topping

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Snowball CookiesWe all love cookies anytime of the year and they come in so many different varieties. There are functional, dare I say, healthy cookies for post work outs and school lunches or breakfast cookies to eat on the run, sandwich cookies as a delicious dessert, delicate cookies for afternoon tea and big man sized cookies to satisfy those big appetites. But there are a few that we don’t tend to eat all year round. Those that we save for special moments or celebrations throughout the year. Traditional recipes that may have been handed down through the generations, those recipes that please our taste buds and fill our hearts with memories of dear loved ones and precious times. These snowball cookies are definitely one of those recipes. A special cookie that has a special place on a any Christmas cookie plate. They are light and buttery, a little shortbread-like, with the decadence of chocolate. Dusted with snow like icing sugar they are a definite must try this festive holiday. Enjoy! ~J

Ingredients
  • ¾ butter (or non-dairy alternative)
  • ½ cup Anita’s Organic Icing Sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup Anita’s Organic Chocolate Chips
  • 1 ¼ cup Anita’s Organic All Purpose White Flour
  • ½ cup Anita’s Organic Almond Flour
  • ¼ tsp salt
  • ¼ cup Anita’s Organic Icing Sugar (for dusting)

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Cranberry Orange Bundt CakeIf you are looking for a truly delightful dessert that embraces all the traditional flavours of Christmas then look no further. This delicious bundt cake packed with tart fresh cranberries, hints of citrus and warm spices just about hits the spot. By using spelt flour the finished result is a little more hearty than a white flour based counterpart but with extra Ancient Grain nutrition who could resist. The orange glaze is not essential but does add an extra bit of zesty zing to the flavour and turns it into a perfect holiday table centerpiece. Enjoy! ~ J

Ingredients
  • 1 cup orange juice
  • zest 1 orange
  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 3/4 cup Anita’s Organic Light Brown Sugar
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1 tbsp vanilla extract
  • 3/4 cup oil
  • 1 cup fresh or frozen cranberries (not dried)
  • 3/4 cup walnuts, chopped finely
  • 1 cup Anita’s Organic All Purpose White Flour (or All Purpose White Spelt Flour)
  • 1 cup Anita’s Organic Fine Grind Spelt Flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

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Whole Wheat Dinner Rolls

October 31, 2016

Whole Wheat Dinner RollsI have to say this has become one of my all-time favourite bread recipes and it’s all thanks to Marco at the Pastry Training Centre in Vancouver for sharing this recipe with us. Bread making should be a very relaxing experience and something that should be done with care and attention. I find kneading dough very therapeutic and it helps to relieve any stresses the day may have brought with it. And not forgetting that first slice of freshly baked bread makes everything right with the world! As you can see from the picture the recipe can easily be adapted to make loaves or baguettes but will require a slightly longer baking time. Enjoy! ~J

Ingredients
  • 480g Anita’s Organic Unbleached White Flour
  • 330g Anita’s Organic Whole Wheat Flour Fine Grind or Stoneground (Red Fife also works well)
  • 14g salt
  • 14g fresh yeast (or 7g of dried)
  • 14g of butter (olive oil also works well)
  • 24g sourdough starter (for flavour)
  • 520ml warm water

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Fig & Walnut Bread

October 31, 2016

Whole Wheat Dinner Rolls
This loaf requires very little kneading and effort. Based on some of the recipes by Jim Lahey – the no knead king of bread making – the longer fermentation period helps to develop a fabulous flavour. This bread makes a delicious breakfast treat’ lightly toasted and spread with a little butter or coconut butter. ~J

Ingredients

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"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."

~ Artisan Bake Shoppe